Crispy Chinese Egg Rolls with Pork and Cabbage Easy Homemade Recipe

There was this one rainy evening when I found myself staring at a nearly empty fridge, questioning if I could pull off dinner without running to the store. Honestly, I was craving something crunchy and comforting, but my usual pantry staples weren’t quite cutting it. Then, tucked away in the back of the freezer, I spotted a package of egg roll wrappers and some ground pork. It felt like a tiny spark of hope amid the kitchen chaos. I decided to throw together a batch of crispy Chinese egg rolls with pork and cabbage, thinking it might be a quick fix or a total flop.

To my surprise, these egg rolls came out golden and perfectly crunchy, with a juicy, savory filling that hit all the right notes. The cabbage added just enough freshness and crunch, balancing the rich pork beautifully. That night, while sitting at the kitchen counter with a small bowl of dipping sauce, I realized this recipe wasn’t just a last-minute save—it quickly became one of those dishes I turn to when I want something satisfying without fuss. The best part? It feels like a little celebration in every bite, no fancy ingredients needed.

Over time, this recipe stuck with me because it’s simple, reliable, and hits that crispy, savory craving like nothing else. It’s the kind of comfort food that’s easy enough for a weeknight but special enough to share. If you love that crunch with a savory pork and cabbage filling, you’ll find these egg rolls hard to resist too.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 40 minutes, perfect for busy weeknights or when you want a fast homemade snack.
• Simple Ingredients: Uses everyday kitchen staples—ground pork, cabbage, and egg roll wrappers—no fancy trips required.
• Perfect for Gatherings: Great finger food for parties, potlucks, or casual family dinners that everyone will reach for again and again.
• Crowd-Pleaser: The combination of juicy pork and crunchy cabbage wrapped in a crisp shell always wins over kids and adults alike.
• Unbelievably Delicious: The contrast of textures with a perfectly seasoned filling makes these egg rolls a standout comfort food.

This recipe stands out because of the balance it strikes. Instead of overloading with too many spices or complicated sauces, it lets the natural flavors shine through. The cabbage isn’t just filler—it adds a fresh crunch that keeps each bite light rather than greasy. Plus, the wrappers crisp up beautifully when fried just right, giving you that satisfying snap without feeling heavy.

Honestly, I’ve tried versions with different fillings, but this classic pork and cabbage combo keeps winning me back. It’s like a warm hug from the inside, especially when dipped in a tangy soy or sweet chili sauce. It’s comfort food that’s easy to make and hard to forget.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You’ll find most of these are pantry staples or easy to grab at any grocery store.

• Ground pork: 1 pound (450 g), the star protein—choose lean for less grease or a bit fattier for juicier rolls.
• Green cabbage: 2 cups, finely shredded (about 150 g), adds crunch and freshness.
• Carrot: 1 medium, grated for a touch of sweetness and color.
• Garlic: 2 cloves, minced, for savory depth.
• Ginger: 1 tablespoon, freshly grated, gives a warm zing.
• Soy sauce: 2 tablespoons, for salty umami flavor (I prefer Kikkoman for consistent quality).
• Oyster sauce: 1 tablespoon, optional but highly recommended for richness.
• Sesame oil: 1 teaspoon, adds that nutty aroma.
• Egg roll wrappers: 20 sheets, the crispy shell that holds it all together.
• Egg: 1 large, beaten, to seal the wrappers.
• Vegetable oil: for frying, enough to submerge the egg rolls.

Substitution tips: You can swap ground pork for ground chicken or turkey for a leaner option. If you don’t have oyster sauce, a splash of hoisin or extra soy sauce works in a pinch. For gluten-free, look for rice paper wrappers and adjust cooking method accordingly.

Equipment Needed

• Large mixing bowl – for combining filling ingredients easily.
• Sharp knife and cutting board – to finely shred cabbage and mince garlic and ginger.
• Grater – handy for shredding carrots quickly.
• Frying pan or deep skillet – a heavy-bottomed pan works best for even frying.
• Tongs or slotted spoon – for safely turning and removing egg rolls from hot oil.
• Paper towels – to drain excess oil after frying.
• Small bowl – to beat the egg for sealing wrappers.

If you don’t have a deep fryer, no worries—a deep skillet with enough oil does the job well. I usually keep a thermometer handy to keep oil temperature steady around 350°F (175°C), but careful attention works too. For budget-friendly options, any non-stick skillet with decent depth will make frying less sticky and easier to manage.

Preparation Method

1. Prepare the filling: In a large bowl, combine 1 pound (450 g) ground pork, 2 cups shredded green cabbage, 1 grated carrot, 2 minced garlic cloves, and 1 tablespoon freshly grated ginger. Add 2 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), and 1 teaspoon sesame oil. Mix well with your hands or a spoon until evenly combined. This should take about 10 minutes.
2. Wrap the egg rolls: Lay out one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling near the corner closest to you, spreading slightly but leaving edges clear. Fold the corner over the filling, then fold in the two side corners. Roll tightly toward the opposite corner. Seal the edge with a dab of beaten egg. Repeat with remaining wrappers and filling. This step usually takes 15-20 minutes depending on speed.
3. Heat the oil: Pour vegetable oil into a deep skillet to a depth of about 2 inches (5 cm). Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper—if it bubbles and rises quickly, it’s ready.
4. Fry the egg rolls: Carefully add 4-5 egg rolls at a time to the hot oil without overcrowding. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy on all sides. Use tongs to turn gently. Remove and drain on paper towels. Repeat with remaining egg rolls. Total frying time is about 15-20 minutes.
5. Serve: Let the egg rolls cool for a couple of minutes so they aren’t burning hot inside. Serve with your favorite dipping sauce—soy sauce mixed with a little rice vinegar and chili flakes is my go-to.

Tips: Don’t overfill wrappers or they’ll burst during frying. Keep the filling chilled if you’re wrapping in batches. If oil smokes, turn down the heat to avoid burnt wrappers. The egg roll wrappers should be pliable before wrapping; if they dry out, cover them with a damp towel.

Cooking Tips & Techniques

One trick I learned the hard way is to keep your filling finely chopped but not mushy—this keeps the texture lively inside. Also, pressing the filling down firmly before rolling helps avoid air pockets that can cause bursting.

Temperature control is key. Too hot, and the wrappers burn before the filling cooks; too cool, and the rolls soak up oil and turn greasy. Patience with frying pays off—turn them gently and don’t rush.

If you want crispier rolls, double-fry them: fry once until light golden, remove and cool for a few minutes, then fry again briefly until deep golden. This technique, although a bit more work, creates an extra crunchy shell that’s hard to beat.

When sealing the wrappers, use a beaten egg rather than water—it sticks better and helps keep the rolls intact during frying or baking.

Lastly, don’t overcrowd the pan. Crowding lowers oil temperature and leads to soggy egg rolls. Fry in batches if needed.

Variations & Adaptations

• Vegetarian version: Swap ground pork for finely chopped mushrooms and tofu. Add shredded carrots and bean sprouts for extra crunch.
• Spicy twist: Mix in chopped fresh chili or a teaspoon of chili garlic sauce into the filling for a kick.
• Baked option: For a lighter version, lightly brush the wrapped egg rolls with oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway until golden and crisp.
• Seasonal swap: Use Napa cabbage or bok choy instead of green cabbage for a milder flavor.
• Gluten-free: Use rice paper wrappers and pan-fry gently; the texture will differ but still delicious.

Personally, I once tried adding shredded apple to the filling for a subtle sweet contrast, which surprisingly worked well with the savory pork. Feel free to experiment with your favorite veggies or spices to make this recipe your own.

Serving & Storage Suggestions

Serve these crispy Chinese egg rolls with pork and cabbage hot and fresh for the best crunch. They pair beautifully with simple dipping sauces like soy sauce, sweet chili, or a tangy plum sauce. For a full meal, serve alongside fried rice or a light Asian-style salad.

To store leftover egg rolls, let them cool completely, then place in an airtight container lined with paper towels to absorb moisture. Refrigerate for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10-12 minutes to bring back the crispiness.

Egg rolls also freeze well—flash freeze them on a tray first, then transfer to a freezer bag. When ready to eat, fry or bake straight from frozen (adding a couple extra minutes to cook time). Flavors actually mellow and deepen after resting a day, making leftovers even tastier.

Nutritional Information & Benefits

Each serving (2 egg rolls) contains approximately 300 calories, with 15 grams of protein, 18 grams of fat, and 20 grams of carbohydrates. The pork provides a good source of protein and essential B vitamins.

Cabbage is low-calorie but packed with fiber, vitamin C, and antioxidants, supporting digestion and immune health. Using lean pork and moderate oil keeps this recipe balanced and satisfying without being overly heavy.

This recipe is naturally gluten-free if you choose the right wrappers and is a great option for anyone wanting a homemade treat without preservatives or additives common in store-bought egg rolls.

Conclusion

These crispy Chinese egg rolls with pork and cabbage have become a go-to recipe when I want something crunchy, savory, and homemade without a lot of fuss. What I love most is how adaptable it is—you can keep it classic or mix in your favorite flavors to suit your mood.

Give yourself the freedom to tweak the filling, try different cooking methods, or pair with sauces you love. This isn’t just a recipe; it’s a little kitchen win that’s comforting and fun to make.

If you try it, I’d love to hear about your variations or any tips you discover along the way. Here’s to many crispy, satisfying bites ahead!

FAQs

Can I make the egg rolls ahead of time?

Yes! You can prepare and wrap the egg rolls, then refrigerate them for a few hours before frying. Just cover tightly with plastic wrap to prevent drying out.

What’s the best oil for frying egg rolls?

Vegetable oil, canola oil, or peanut oil work well due to their high smoke points and neutral flavors.

How do I prevent egg rolls from bursting during frying?

Don’t overfill the wrappers and be sure to seal edges tightly with beaten egg. Also, maintain oil temperature around 350°F (175°C).

Can I bake egg rolls instead of frying?

Absolutely. Brush them lightly with oil and bake at 400°F (200°C) for about 20-25 minutes, turning once for even crispiness.

What dipping sauces go well with these egg rolls?

Classic soy sauce, sweet chili sauce, hoisin sauce, or a simple mix of soy sauce and rice vinegar with chili flakes all complement the flavors nicely.

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